Study of Some Functional Properties of Casein: Effect of pH and Tryptic Hydrolysis
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600853865
Reference28 articles.
1. FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS
2. A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
3. Milk proteins: Physicochemical and functional properties
4. Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
5. Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins
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